Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup part-skim ricotta cheese; 2 large eggs; 0.5 cup liquid egg whites; 0.13 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp vanilla extract; 0.5 tsp baking powder; 0.13 tsp sea salt; 0 tsp ghee; 0.25 cup nonfat plain Greek yogurt

Blueberry Ricotta Pancakes with Lemon Zest

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Pancakes with Lemon Zest

Lightly griddled ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed breakfast.

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NUTRITION

Protein

47.2g

Fat

19.8g

Carbs

44.6g

SERVINGS

1 serving

INGREDIENTS

0.33 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0 tsp ghee

0.25 cup nonfat plain Greek yogurt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, eggs, liquid egg whites, lemon juice, and vanilla extract until smooth.
2
Sift in the oat flour, baking powder, and sea salt, then gently fold in the lemon zest until just combined.
3
Heat the ghee in a large non-stick skillet over medium-low heat.
4
Pour the batter into the skillet to form four pancakes, then drop the fresh blueberries evenly onto the surface of each.
5
Cook for 3-4 minutes until bubbles form on the edges, then flip and cook for another 2 minutes until golden brown.
6
Serve the pancakes immediately topped with a dollop of nonfat plain Greek yogurt.